Keto Creamy Salmon Soup
Dive into a bowl of indulgent comfort with this Keto Creamy Salmon Soup, a rich and satisfying dish perfect for low-carb lifestyles. Brimming with tender salmon fillet pieces, sautéed leeks, and zucchini, this soup offers a nourishing medley of flavors in every spoonful. A blend of heavy cream, cream cheese, and chicken broth creates a velvety, luxurious base, while fresh dill and a splash of lemon juice add a bright, herby finish. With only 15 minutes of prep time and simple, wholesome ingredients, this keto-friendly recipe is an ideal choice for busy weeknights or a cozy weekend treat. Serve it steaming hot, drizzled with olive oil for an extra boost of healthy fats, and enjoy a comforting meal that’s as flavorful as it is nutritious. Perfectly creamy, keto, and utterly irresistible—your new favorite salmon soup awaits!
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Ingredients
- 500 grams salmon fillets
- 3 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 2 medium leeks, trimmed and sliced
- 1 medium zucchini, diced
- 500 ml chicken broth
- 200 ml heavy cream
- 100 grams cream cheese
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Directions
Step 1
Begin by removing the skin from the salmon fillets and cutting them into 2 cm cubes. Set aside.
Step 2
In a large pot, melt the butter over medium heat. Add the minced garlic and sliced leeks. Sauté for about 3-4 minutes until the leeks are softened and fragrant.
Step 3
Add the diced zucchini to the pot and continue to sauté for another 2 minutes until slightly softened.
Step 4
Pour the chicken broth into the pot and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 5 minutes.
Step 5
Stir in the heavy cream and cream cheese, mixing until the cream cheese has melted completely into the broth, creating a creamy consistency.
Step 6
Add the salmon pieces to the pot, and cook for 5-7 minutes, or until the salmon is cooked through and opaque.
Step 7
Once the salmon is cooked, stir in the chopped dill, lemon juice, salt, and black pepper. Adjust seasoning to taste.
Step 8
Drizzle a tablespoon of olive oil over the soup before serving to enhance flavor and add healthy fats.
Step 9
Ladle the soup into bowls and garnish with additional dill if desired. Serve hot.
Nutrition Facts
| Serving size | (1773.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2523.2 |
| Total Fat 208.2g | 0% |
| Saturated Fat 91.6g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 594mg | 0% |
| Sodium 4359.8mg | 0% |
| Total Carbohydrate 33.9g | 0% |
| Dietary Fiber 10.2g | 0% |
| Total Sugars 16.0g | |
| Protein 122.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 273.7mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 1548.8mg | 0% |
Source of Calories